![]() First of all freeze flat on a cold baking tray for around an hour until frozen. If adding leftover meat to the patties, I wouldn’t recommend re-heating them and they are best eaten straight away when cooked, as you would have already heated the meat twice. ![]() You can also re-heat in the microwave but this will cause the cakes to go really soft and you will lose any crispness to the outside. Re-heat them in the oven at 180˚C for around 5-10 minutes until piping hot throughout. If you have leftovers they will keep in the fridge in an airtight container for around 2-3 days. Add Chilli - Like spice? Add a sprinkle of chilli flakes to the mixture before mashing for a touch of heat.Add Herbs - Add fresh chives or a little thyme to the cakes for a flavour twist.Roast beef tastes particularly lovely in these cakes. Add Meat- Why not chop up some leftover roasted meat into small pieces and mash together with the mixture.If you put too many in, the steam gets stuck under the cakes at the bottom of the pan and they won’t crisp up. You may need to fry these in batches, a couple at a time. A good way to test this is to drop a little crumb of mixture into the pan and see if it sizzles. Ensure that the oil is hot before adding the cakes to the pan.Make sure you use a non stick frying pan, otherwise no matter how careful you are, the patties will stick to the pan and crumble.Treat the cakes with love! They are quite delicate, so be gentle with them when handling and flipping over.This will help them to firm up and keep their shape whilst cooking. If you have time, put the cakes in the fridge for at least 10 minutes before cooking.✋ ✏️ How to Make This RecipeĬoat each patty in flour, ensuring it fully covered, then fry in a hot frying pan with oil for a few minutes each side until the outside starts to brown and they are warm throughout. ✋ Be sure to double check all packaging for allergens. Scroll to the recipe card at the bottom of the post for quantities. Salt & Pepper -If cooking for small children you may wish to leave out the salt.Olive Oil - This is used to fry the patties in.I always use Doves Farm Freee plain flour, just use regular flour if you are not gluten free. This helps them stay together and not stick to the bottom of the pan, as well as helping to form a nice crust on the outside of the patty. Gluten Free Flour - Used to coat the patties before frying.If you are allergic to mustard you can leave this out. Dijon Mustard -Adds a hint of tang to the cakes.Onion - Chopped and fried before mixing with the vegetables to add flavour.Leftover Cooked Vegetables - I have used cabbage and Brussel sprouts, but you can use any leftover veg like carrots, broccoli, parsnips, peas or green beans.I wouldn’t recommend using mash though if it is the creamy type with lots of added butter or cream, as this may cause the cakes to fall apart. Leftover Roast Potatoes - I prefer using leftover roasties, however you can also use leftover mashed potato.It can be made into one big cake, almost like a frittata, simply fried together loosely in the pan or into little patties like I have done in this recipe. Nowadays, we normally leave out the meat and just use potatoes and a range of vegetables, depending on what you have leftover from your roast dinner.Īccording to Britannica, the name originates from the sound of the ingredients “bubbling & squeaking” on the fire when they were fried. Traditionally it was a dish made of leftover meat, potatoes and vegetables, normally cabbage, all mashed together and fried. My version is vegan, dairy, egg and gluten free too! Jump to: They make a great brunch dish, as do my egg-free courgette & sweetcorn fritters. They are also packed so full of flavour that the adults will love them as well! The whole family will love these! They are a great toddler food as the veg is hidden if you have fussy eaters and are soft and easy to eat. The thing I always do when making a roast dinner, is make double the amount of potatoes and vegetables that I need, so I can make these bubble & squeak cakes the next day. ![]() Tender meat, crispy roast potatoes, a Yorkshire pudding, oodles of veg, like roasted carrots and green beans, then lashings of gravy! I’m salivating just thinking about it. I think a roast dinner has to be one of my favourite ever meals. A great way to use up those roast dinner leftovers, these Bubble & Squeak Cakes are made with leftover potatoes and vegetables and are also egg and gluten free!
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